A horseradish seasoned crust updates this elegant entree.
Servings83 ounce servings
Prep Time
Ingredients
1/3cupJapanese-style panko bread crumbs
2tablespoonsButter or Margarinesoftened
2tablespoonsprepared horseradish
2 1/2teaspoonsGrill Mates Montreal Steak Seasoning
1beef tenderloin2-2 1/2 pound
1can beef broth14 1/2 ounce
3/4cupimported Madeira
2tablespoonscornstarch
Instructions
In small bowl, combine first 4 ingredients. Press in a thin layer evenly over surface of tenderloin.
To Roast: Arrange roast on rack in shallow pan. Insert meat thermometer in center of meat. Roast in a preheated 425 F oven to desired doneness (35-40 minutes total for rare, 135 F on meat thermometer; 42-50 minutes total for medium, 150 F on meat thermometer). Let stand 10 minutes before carving.
Deglaze the pan with beef broth over medium high heat, scraping up the brown bits. Stir in Madeira; boil 5 minutes. In small bowl, dissolve cornstarch in 2 tablespoons water. Stir into Madeira mixture; bring to boil, stirring constantly. Boil and stir 1 minute.
Arrange tenderloin on heated serving platter. Pour Madeira sauce into gravy boat.